Prepare barbecue (medium heat). Mix garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper in small bowl. Brush both sides of tri-tips with oil and sprinkle with garlic-powder mixture, pressing to adhere. Grill tri-tips 5 minutes per side. Reduce heat to medium-low, or if using charcoal grill, move meat to cooler side of grill. Cover and grill until thermometer inserted into thickest part of meat registers 125°F to 130°F for medium-rare, brushing with barbecue sauce and turning every 10 minutes, about 30 minutes longer.Transfer tri-tips to work surface; let stand 10 minutes. Cut meat crosswise into very thin slices; arrange on platter. Surround with caramelized onions and serve.

Flavor Step: If you're using the garlic rub or a dry rub, combine all ingredients and generously season or rub the meat all over and let it stand at room temperature for up to 2 hours. Or cover the roast and leave it overnight in the refrigerator; let it sit at room temperature for 2 hours before cooking. If you're using a wet marinade, puncture the meat all over with a meat fork or skewer. Place it in a zip-lock bag or large bowl and pour the marinade over the meat. Marinate (cover if using a bowl), for up to 2 hours at room temperature or overnight in the refrigerator. If the meat has been refrigerated, let it sit at room temperature for 2 hours before cooking.

Preheat the oven to 450 degrees. Remove the meat from the marinade and pat it dry. Discard the marinade. Place the tri-tip, fat side up, on a rack in a shallow roasting pan. Roast for 20 minutes, then begin checking the internal temperature: You should remove the roast at 115 degrees to 120 degrees for rare, 120 degrees to 125 degrees for medium-rare.

Transfer the meat to a carving board or platter, cover loosely with foil, and let it rest for 10 to 15 minutes before carving to allow the residual heat to complete the cooking and the juices to stabilize.

Meanwhile, make the optional pan sauce: Pour off any fat from the roasting pan. Place the pan over a burner and add the stock, wine, and herbs. Bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce the sauce almost to a syrup. Whisk in the mustard and taste for salt and pepper.

Slice the meat into thin slices across the grain. If you made the sauce, pour it over the sliced meat, and serve.

Source: Bruce Aidells is the owner of Aidells Sausage Company & has written and co-authored nine cookbooks including meat and poultry chapters for, The New Joy of Cooking.

DirectionsBoil the unpeeled potatoes. Meanwhile, cut the cucumber lengthwise and remove the seeds. Cut the cucumber into thin slices and place them in a small bowl. Add one teaspoon salt and mix well. Cut the onion into thin slices and soak them in cold water until you're ready to use them. When the potatoes are done, remove the skins and cut the potatoes lengthwise, then cut them into pieces about 1 inch wide. Wash the cucumber with water and squeeze the water out. Also squeeze the water from the onion. Place the potatoes, cucumber and onion slices, ham, and the rest of the ingredients in a large bowl and mix well.

Cooking time: 30-40 minutes

Servings: 4

This potato salad tastes very close to the kind you buy in Japan. You could also add chopped apple slicesurprise your taste buds.

11 June 2007

Homemade Strawberry Ice Cream

Ingredients:

3 egg yolks (beaten)

1/2 pint milk

1 pint double/heavy cream

4 oz sugar

2 cups of strawberries

1 teaspoon of vanilla essence

1/4 teaspoon salt

Take the strawberries and mash them in with half the sugar in a bowl. Place in the refrigerator whilst making the rest of the recipe. In a separate saucepan, mix the egg yolks with the milk, salt and the remaining sugar. Place over a medium heat just to boiling point (stirring all the time). DO NOT LET IT BOIL.

Transfer the mixture into a chilled bowl to cool. When cool place in the refrigerator for up to 3 hours, remembering to stir the mixture from time to time. When cool, stir into the mixture the cream and vanilla essence and then blend in the strawberry/sugar mixture.

Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

Preheat your oven to 350 degrees.Mix all the ingredients together in a large bowl except for the breadcrumbs, eggs, chicken and oil.Put your dried breadcrumbs in a shallow bowl.Beat the eggs well in a bowl.Now begin to dip the chicken pieces in the egg, one at a time, making sure they are well covered in egg.After you dip a piece of chicken immediately turn them over in the breadcrumbs making sure they are well covered with breadcrumbs.Now that the chicken is covered in breadcrumbs plunge them into the Kentucky spice mix making sure they are well covered with the spice mix.

COOKING:

Place the spiced chicken on the lightly oiled roasting tin.

Cover the roasting tin with the aluminium foil making sure the foil is on shiny side out.

Now cook for 40 minutes

After 40 minutes remove the foil and cook for a further 35 minutes.

After 35 minutes lightly baste the chicken pieces with the oil and cook for a further 5 minutes.

After 5 minutes remove the cooked chicken and let stand for 5 minutes.

06 June 2007

Hushpuppies 6 cups peanut oil 1-1/2 cups self-rising cornmeal1/2 cup self-rising flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 small onion, chopped 1 cup buttermilk 1 egg, lightly beatenUsing a deep pot, preheat oil for frying to 350 degrees F. Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt. Stir in the onion. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended. Drop the batter, 1 teaspoon at a time, into the oil. Dip the spoon in a glass of water after each hushpuppy is dropped in the oil. Fry until golden brown, turning the hushpuppies during the cooking process.

Heat a fryer or a deep pot halfway filled with oil to 350 degrees F. Sprinkle both sides of each catfish with salt and crab boil seasoning. In a separate bowl, combine the flour and the cornmeal. Dredge the catfish in the flour mixture and place in fryer. Deep fry for approximately 7 to 8 minutes until done. Drain on paper towels.